Lentil Bolognese (richly-flavored vegetarian pasta sauce)
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If you’re after a deliciously rich lentil bolognese, look no further! This slow-cooked Italian sauce combines caramelized vegetables, lentils, and tomatoes, seasoned with a special savory ingredient. It’s an easy dinner for weeknights or slow Sundays. Ready in an hour!
This lentil bolognese is hearty, rich, and deeply satisfying, with a texture that’s surprisingly close to a classic meat sauce. The lentils bring that familiar, comforting bite, and once everything simmers together, you truly won’t miss the meat. It’s cozy, full-bodied, and exactly the kind of sauce I crave piled onto a bowl of pasta.
Because lentils are relatively mild on their own, I intentionally build flavor. I take the time to caramelize the vegetables, then add tomato paste and a spoonful of miso for extra depth and savory richness. That combination adds layers of umami and complexity, giving the sauce a long-simmered taste that sets it apart from many lentil bolognese recipes.
This is one of those dependable weeknight dinners that everyone at the table enjoys, meat-eaters included. It’s perfect for making ahead, and it freezes beautifully, which means future-you gets a seriously good pasta night with very little effort.
Another lentil recipe I think you might enjoy is my coconut lentil curry.
Store and freeze this recipe
How long does it keep in the fridge? Allow it to cool completely at room temperature, then store any leftover bolognese sauce in a covered container in your refrigerator for 3-4 days.
Can I freeze lentil bolognese? Yes, this sauce freezes beautifully. Store it in an airtight container in your freezer for up to 3 months! Thaw it in your fridge overnight before using.
Lentil Bolognese (richly-flavored vegetarian pasta sauce)
Ingredients
- 12 ounces pasta
- 2 tablespoons olive oil
- 1 medium onion (finely minced)
- 2 large carrots (finely minced)
- 1 red bell pepper (finely minced)
- 1 teaspoon EACH: sea salt and sugar
- 4 large garlic cloves (finely minced)
- 5.5 ounce can tomato paste
- 1 tablespoon miso (any color works in this recipe)
- 1 cup dried brown lentils
- 4 cups water
- 1 cup halved cherry tomatoes (or chopped tomatoes)
- Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, red pepper, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelized, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelized and fragrant, about 3 minutes.2 tablespoons olive oil, 1 medium onion, 2 large carrots, 1 red bell pepper, 1 teaspoon EACH: sea salt and sugar, 4 large garlic cloves, 5.5 ounce can tomato paste
- Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes.1 tablespoon miso, 1 cup dried brown lentils, 4 cups water, 1 cup halved cherry tomatoes
- While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions. Drain and then toss with a little olive oil.12 ounces pasta
- Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves.Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Video
Nutrition
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This looks amazing
Thank you so much! It really is delicious. 🙂
I am so excited to try this recipe! I was just wondering if you think omitting the miso would dramatically change the dish?
Miso helps to make it extra rich, but you can definitely omit it if it’s not something you keep on hand.
Looks good
Thank you so much!
This recipe is soooooo tasty! I tried this tonight and it was rich and delicious. We made it low in fat by removing the oil and caramelizing the veggies with beef flavoured broth. It also paired well with spelt pasta – what we had on hand. Next time, I’ll try a spin and add some red wine during the caramelizing process.
What a great idea! I’m so happy the recipe was a hit!
I’m so loving the reaction people are getting from Chickapea. Amazing!! Thank you so much for the pins!!
Bought two boxes of Chickapea at a local store after seeing this post. We used it in a big pot of miso vegetable soup tonight and it was delicious! It’s cheaper from your link so I just bought six more 🙂
It is so good, isn’t it?! We’re totally sold. Nice call on the miso vegetable soup + Chichapea!
I love chickpea pasta! The delicious caramelizing you were able to get from the ingredients in your Bolognese is just perfect! I’m ready to face plant into a bowl of this right along with you! hehe
Isn’t it the best?!! Let’s dive into that bowl together he he. 🙂
I love this and how great to have another vegan alternative. I have vegan friends and family and looking for new dishes to delight them with. So beautiful!
They’re going to love it! We’re not vegan either but do love to eat meat-free a few times a week. It’s nice to have some vegan recipes in your repertoire isn’t it?
Kristen – I absolutely love that this is both gluten free and vegetarian = and it looks so hearty and delicious! Perfect for the last month of winter weather over here in Toronto and a great way to enjoy some more of my favourite pasta too 😉
It really is the perfect winter meal … which is still hanging on here on the west coast, too!
Hi there,
Could I use any type of lentil? (brown, red, green)
You could sub red or green lentils. Just make sure the red lentils are not split or the will turn to mush.
I just want to dive right into that dish!
Ha ha I love it!
Thanks, Sue!! Amazing how awesome Chickapea Pasta is, isn’t it? Can’t imagine living without it now!!
Thank you so much, Michelle! It really is so good. 🙂
Wow Kristen – this is a brilliant way to enjoy a bolognese without the meat – which I don’t care for anyway! We are thrilled with Chickapea Pasta and this beautiful dish is going on my list of must make recipes. Meatless Mondays don’t get any better than this!
I love a traditional bolognese so was actually quite surprised how rich and delicious this vegan version is. You definitely don’t miss the meat. We’re thrilled with Chickapea, too. Absolutely loving it!!
Thank you so much Marcie! I’m so loving Chickapea pasta, too. It feels great being able to indulge and feed my family well. I hope your family likes the lentil bolognese as much as mine does!
This dish has all my favourite ingredients and I love the caramelizing aspect you’ve added, Kristen! I’m imagining the rich depth of flavour you’ve achieved and I can’t wait to make a big bowl of this. Don’t you find that the taste of the Chickapea pasta inspires so many new ideas?! Love this 🙂
Caramelizing all the ingredients makes such a big difference. I know you’ll love this dish! And yes, my mind is racing with new ideas for sauces to top Chickapea pasta with. So great to hear you love it, too!